Sous Chef Jobs in Key West, FL

The Sous Chef is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. He/she is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. Work with other F&B managers and keep them informed of F&B issues as they arise. Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. Coordinate and monitor all phases of Loss Prevention in kitchen areas. Prepare and submit required reports in a timely manner. Monitor the quality of all food products and presentation. Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans. Oversee all aspects of the daily operation of the kitchen and food production areas; hot food from the main kitchen and bakery, and cold food from the pantry. Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time. Respond to guest complaints in a timely manner. Ensure compliance with SOP's in all outlets. Ensure compliance with requisition procedures. Conduct staff performance reviews in accordance with the Hotel standards. Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards. Know and enforce all local health department sanitation laws. Know how to compute daily food costs. Work with the Director of F&B to create and implement menus. Assess food portion size, visual appeal, taste and temperature of items served. Check all stations at the end of every shift for proper food storage and sanitation. Check food purchases for proper ordering, quality and price structure. Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report. Prepare daily food production sheets. Cut meat, poultry, seafood according to daily business. Requirements Education and Experience: Bachelor's degree in hospitality/culinary management. Strong organizational, analytical, verbal, and written communication skills. Supervisory experience required. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Benefits TN Visa provided 57,000 USD Annual Gross Income Housing available w/rent of 1,100 USD Vacation and PTO after 1 year 401(K) Company Match after 6 months Flight from home city to USA

We are looking to add a Sous Chef to our team at Lolitas - a Mexican Concept Restaurant. This is a great opportunity to be a part of an organization that believes our team members are our most important resource and therefore take great pride in selecting individuals that help us to achieve our company’s mission. Responsibilities: Sets up and execute hot food for restaurant Sets up and execute breakfast hot food for banquet events Responsible for managing all line cooks, production cooks, breakfast buffet attendants and stewards Is responsible for training and mentoring all hourly associates Addressing all kitchen-related problems and incidences in a timely and effective manner Completes all opening, daily, and weekly checklists when necessary Understands state health codes and follows all company standard operating procedures Ensuring all health and safety standards are upheld by enforcing high sanitation standards Works as a team for all banquets and buffets with a “can do” attitude Works with all of culinary management team to help take care of product, multi-tasking as well as the ability to work fast and efficiently Is responsible for daily vendor orders while keeping coolers and store rooms organized Is responsible for setting up, maintaining operations, breaking down hot and cold stations Planning and preparing special occasion menus including holiday brunches and buffets Developing unique and visually appealing plating designs for new dishes Qualifications: High School Diploma/GED a plus but not required Previous experience a plus Must be able to work long hours, weekends, evenings and holidays Must have a high standard of cleanliness and understanding of food safety practices Must be clear and concise with verbal and written communication including emails Must understand all kitchen equipment and communicate issues with the engineering department Benefits: Health Insurance Dental Insurance Life Insurance Vision Insurance 401(k) Free Associate Parking Free Meal for every shift worked 25% Discount in Resort Outlets Hotel Discounts with OPL Friends and Family Discount The company also conducts post-offer employment verifications, motor vehicle, and criminal background checks. We are an Equal Opportunity Employer. This company does not and will not discriminate in employment and personnel practices on the basis of race, sex, age, handicap, religion, national origin or any other basis prohibited by applicable law.

The Sous Chef is responsible for keeping the equipment in the culinary arts department in safe working condition, maintaining cleanliness in the lab, and manages entry level instruction in the culinary department. This position works closely with the faculty and reports to the Dean, Arts and Hospitality or designee. Examples of Duties 1. Organizes, maintains, and inventories equipment in the culinary lab. 2. Assists the culinary faculty prepare for class such as turning on equipment and other assigned duties. 3. Assists in maintaining clean, efficient, and safe laboratory operations. 4. Ensures proper labeling and storage of food. 5. Identifies equipment in need of repair and initiates work orders. 6. Operates equipment to support instructional programs and trains students how to properly utilize equipment. 7. Logs incident/accident reports as necessary; serves as a role-model and mentor. 8. Participates in culinary arts field experiences, as necessary. 9. Supervises practical application exercises, as appropriate. 10. Procures supplies according to College procedure as requested by the supervisor or faculty. 11. Other related duties as assigned. 12. Assist in College recruitment and retention efforts, as appropriate. (These essential job functions are not to be construed as a complete statement of all duties performed. Employees will be required to perform other job-related marginal duties as required.) Qualifications Knowledge, Skills, and Abilities: • Understanding of, and commitment to, Equal Access/Equal Opportunity. • Ability to communicate effectively, both verbally and in writing. • Knowledge of College mission, policies, procedures, and services. • Proficient in the use of technology. Education and Qualifications: • Currently enrolled in the culinary arts program, preferred. • High school diploma or equivalent required. • Successful completion of 24 credits with an FSS or FOS prefix, or equivalent, preferred. • Completion of FSS2201 with a grade of C or higher. (A comparable amount of training, education or experience may be substituted for the above minimum qualifications.) Licenses, Certifications or Registrations: • SERV Safe certification, required. Physical Skills: • Moderate (up to 50 lbs.) lifting and carrying. Environmental Conditions: • Works inside and outside with chemicals, food, and moving equipment. (Reasonable accommodations will be made for qualified individuals with a disability.) Supplemental Information Please submit all materials online. Contact the Office of Talent Acquisition, Development, and Accountability at ********** or ************** if you need assistance. Employment Consideration Requirement: Completed CFK application, cover letter, resume, and post-secondary transcripts as applicable (unofficial and/or copies are acceptable, but must provide official transcripts within 30 days of employment). Please Note: Transcripts from non-U.S. colleges and universities will require a U.S. academic equivalency evaluation from a credential evaluation service recognized by the U.S. Department of Education. Please visit ********************** or ********************** for more information. E-Verify Notice of Participation: This employer participates in E-Verify. If you accept an offer of employment, this employer will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S. For more information, please visit E-Verify. Notice of Non-Discrimination: The College of the Florida Keys does not discriminate on the basis of race, color, national origin, ethnicity, age, sex (including sexual orientation and gender identity), marital status, military status, protected veteran status, genetic information, religion, pregnancy, or disability in its programs, activities, or employment practices. The following persons have been designated to handle inquiries and grievances regarding the non-discrimination policies: Civil Rights Compliance Officer: Candice Patty, Manager, Office of Talent Acquisition, Development and Accountability, ************** or ********************* Title IX Coordinator: Jessica Losardo, Director, Advancement, ************** or *********************** Disability Services: Nicole Gerrard, Executive Director, Student Success Services, ************** or ********************** Mailing Address: The College of the Florida Keys, 5901 College Road, Key West, FL 33040 State Complaint Process: Federal regulations and State laws require that public colleges in The Florida College System have processes for students, employees, and applicants to file complaints against any respective college. In almost every situation, the college's process for resolving complaints must be followed first. Before contacting the State Division of Florida Colleges, please read CFK's policies and procedures for filing complaints. For more information on filing a complaint with the State Division of Florida Colleges, please visit FCS Concerns and Complaints Process.

WE ARE Café Marquesa at The Marquesa Hotel is looking for a full time Sous Chef to join our Cafe Marquesa Team. We are an award-winning fine dining restaurant in the heart and charm of Old Town Key West. Café Marquesa features Contemporary American Cuisine with delightful Southern Cuisine influences that shine through every bite. OUR CULTURE | Individual Distinction, Collective Soul The Noble House Hotels & Resorts philosophy emphasizes "location, distinction, and soul." Our properties are not a "one-size-fits-all." And neither are our team members. We are a group of individuals that share a passion for hospitality. We let our personalities shine and we like to have fun. A day in the life... An amazing opportunity to work with a great team serving the finest cuisine. Our chef selects the finest seafood, meats and produce to design the menu. Our team of talented chefs present innovative interpretations of classic dishes nightly. Café Marquesa also has a 6-course tasting menu available which does not disappoint. Requirements You own this if you have… Previous Sous Chef experience is required for this position. We've got you covered… Health Benefits Package-Medical/Dental/Vision/EAP Supplemental benefits to select such as Short-Term disability, Life Insurance, AD&D and Pet Insurance 401K plan with matching On demand pay, your pay before payday Paid Holidays/Personal/Vacation/Sick time Team Member/Family/Friend home and restaurant discounts within Noble House Hotels & Resorts Career growth opportunities and Recognition Programs Nationwide team member discount program for theme parks (including Disney, Six Flags, Universal Studios, and more!) discounted MLB, NHL, NFL, concert tickets, and much more. *Certain benefits apply only to full time employment status and introductory eligibility period applies Sounds like you? We look forward to reviewing your application and resume. At The Marquesa Hotel, we look for team members with a high amount of integrity with a positive and flexible mindset. Our properties are not a one-size-fits-all and neither are our people. At The Marquesa Hotel, we take pride in supporting our initiatives towards Diversity, Equity, Inclusion and Accessibility. We have established a hotel committee to bring together a variety of thoughts, perspectives, and expressions - and we would love for you to share yours with the team! Noble House Hotels & Resorts are proud to encourage and support an environment where everyone can be a successful team member (come as they are) as their true authentic self. We are an equal opportunity workplace and employer that does not discriminate based on race, color, disability, gender/sex, sexual orientation, religion, national origin, age, veteran status, or any other protected status. We are committed to building a team (rooted in family) and a workplace where we are all able to be successful based solely on our individual qualifications, experience, abilities and job performance.

Primary Responsibility Supervise all aspects of food preparation and production for restaurants and related conference/banquet facilities. Provides coaching and development to all culinary team; works closely with line team and service team while maintaining management relationship. Essential Job Functions Provide superior service to our guests (internal and external) at all times. Plan, and coordinate the daily operations of determined kitchen facilities. Exercise supervisory authority, directly and indirectly, over 5 to 10 cooks and other kitchen staff. Plan and conduct training programs and staff meetings. Plan staffing needs and work schedules in order to meet department goals. Monitor all kitchen operations on a regular basis. Assist in planning and administering the kitchen operating budgets. Plan menus for all regular and special meals. Research, develop, modify, and test recipes. Deal regularly with outside vendors of food, supplies and equipment. Supervise food, supply and equipment ordering and inventory control. Oversee or directly supervise all food preparation and production activities when serving as on-site chef. Prepare a wide variety of complex dishes. Ensure compliance with established health and safety procedures and codes. Supervise the proper operation and maintenance of all kitchen equipment. Supervise and assist in planning appropriate quality and production control systems/activities. Prepare various administrative/operations reports and records, such as timesheets, inventory and production cost reports, and the like. Confer regularly with immediate supervisor and other company personnel to plan, coordinate and evaluate activities/services, exchange information, resolve issues. Adhere to all standards and policies established by management team Works in a financially responsible manner, works within bounds of food and labor budget Work the line along side the cooks. Might be required to clean the hall and do dishes.

Hawks Cay Resort, the premier destination in Duck Key, Florida, is seeking a passionate and experienced Sous Chef to join our dynamic culinary team. As we unveil an enhanced resort experience in January 2025, we are committed to delivering world-class hospitality through exceptional cuisine. The Sous Chef plays a crucial role in overseeing kitchen operations, ensuring high-quality food preparation, and supporting the Executive Chef in managing staff and maintaining culinary excellence. Key Responsibilities: * Assist the Executive Chef in overseeing daily kitchen operations and food preparation. * Ensure all dishes are prepared to the highest standards of quality, presentation, and taste. * Supervise and mentor kitchen staff, providing training and guidance as needed. * Monitor inventory levels and assist in ordering supplies to maintain efficient operations. * Maintain cleanliness and organization of kitchen workstations in compliance with health and safety regulations. * Collaborate with the culinary team to develop new menu items and seasonal specials. * Ensure consistency in food production while managing portion control and waste reduction. * Uphold Hawks Cay Resort's service standards and commitment to guest satisfaction. * Assist in scheduling, payroll management, and other administrative duties as assigned by the Executive Chef. Qualifications: * Previous experience as a Sous Chef or in a similar leadership role in a high-volume kitchen. * Strong culinary skills with a deep understanding of various cooking techniques and cuisines. * Ability to lead and motivate a team in a fast-paced environment. * Excellent organizational and time management skills. * Strong knowledge of food safety and sanitation regulations. * Ability to work flexible hours, including weekends and holidays, as needed. * Culinary degree or equivalent experience preferred. Why Join Hawks Cay Resort? * Be part of an iconic luxury resort in the Florida Keys. * Work in a supportive and team-oriented environment. * Opportunities for career growth and development. * Employee discounts and resort perks. If you are a passionate culinary professional eager to contribute to an exceptional dining experience, we invite you to apply and become part of the Hawks Cay Resort team!

DUTIES & FUNCTIONS (See physical requirements section for more information) * Assist the Executive Chef with the supervision and coordination of culinary activities and employees; hire, train, develop, assess and empower staff to achieve the department's goals. * Assist with the forecasting, implementing, monitoring, controlling and reporting on the various outlet budgets and their components (labor costs, food costs, beverage costs, supplies, equipment, etc.) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service. * Assist in the creation of culinary staff schedules to ensure that demand is met and that kitchen is operating efficiently. * Assist in the planning and directing of food preparation and visually inspect all food sent from the kitchen to ensure quality and timeliness. * Assist in the creation and implementation of menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Executive Chef and Director of Food and Beverage. * Partner with the Executive Chef in the selection and development of recipes to ensure consistent quality. * Establish presentation technique and quality standards for the kitchen. * Estimate food consumption and demand and order supplies, food, and ingredients accordingly. * Monitor, control and manage kitchen costs and expenses according to the budget. * Ensure knowledge of menu and all food products. * Ensure proper equipment operation/maintenance. * Manage loss prevention and security of inventory and food items. * Cook selected items or for select occasions as needed. * Oversee special catering events and offer culinary instruction and/or demonstrate culinary techniques. * Assist catering sales on all special menus and price structures. General Requirements: * MUST BE WITHIN DRIVING DISTANCE OF KEY WEST/LOCAL CANDIDATE! We do NOT have any employee housing!! * Ability to attend to guests, associates and management in an attentive, friendly, courteous and service oriented manner which requires strong customer service as well as written and oral communication skills. * Must be able to speak, read, write and communicate in English to adequately perform the duties of the job. * Extensive knowledge of Food and Beverage service standards. * Strong leadership skills to rally and motivate kitchen staff. * Outstanding organizational and time management skills. * Must be detail-oriented in reviewing final food products and general management of the kitchen. * Ability to multitask, prioritize and delegate daily workload. * Must be energetic and able to work in a fast-paced environment. * Must be able to show initiative, including anticipating guest or operational needs. * Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform/attire and nametag. * Comply with company, hotel and brand standards and regulations to encourage safe and efficient hotel operations. * High School diploma/GED or equivalent education/experience required. * A degree in Culinary Management or Hospitality Management preferred * 3+ years of culinary experience in a full-service hotel environment. * Food Handler/Safe Serv certification is required. * Applicable state certifications and brand training as required. * Proficient computer skills including but not limited to Microsoft Word, PowerPoint, Excel and Outlook and other required systems. Full-time employees are eligible for company benefits including PTO, medical, vision, and dental insurance, and 401K with employer match.

Property Description Discover a unique opportunity to be part of the rich history of Key West at the Key West Historic Inns Collection. Formerly known as Kimpton Key West, our historic collection boasts 219 guestrooms across Winslow's Bungalows, Lighthouse Hotel, Ridley House, Ella's Cottages, and Fitch Lodge. These buildings, originally homes for army officers, industrialists, and steamboat captains, reflect architectural styles from Conch to Queen Anne. Built when Key West was Florida's largest city in 1900, each structure holds captivating stories of gold discoveries and vaudeville performances. Join us and become a part of a team that embraces the vibrant past while offering unparalleled hospitality. Explore our property history at *************************** for more information. Overview The Key West Historic Inns is seeking a passionate and talented chef to join our team in a unique and rewarding role. As the chef for our charming and unique Ridley House property, you will have the opportunity to interact directly with guests and create delicious, fresh breakfast dishes made to order. This position offers a blend of culinary creativity and guest interaction, where you'll prepare and serve a range of breakfast items in a relaxed yet professional setting. Key responsibilities include greeting guests with a warm and welcoming attitude, preparing and cooking a variety of breakfast dishes, and ensuring all food is served with impeccable quality and presentation. You'll be part of a close-knit team, contributing to the exceptional guest experience that sets our historic inn apart. If you're a chef who thrives in a small, intimate environment, loves creating fresh, customized meals, and enjoys engaging with guests in a friendly, laid-back atmosphere, this is the perfect opportunity for you! Join us at the Key West Historic Inns and bring your culinary talents to life while helping our guests start their day in the best way possible. If you are a motivated and experienced professional with a passion for hospitality, apply now and join our exceptional team! Qualifications Minimum 3 years of experience in the hospitality industry inclusive of restaurant culinary operations is preffered Cook breakfast items to order, ensuring each dish is prepared according to customer specifications and/or dietary needs Maintain accurate counts on all food items prepared ensuring no discrepancies in amount of food needed verses amount of food prepared. Schedule production of all fresh ingredients to maintain an inventory of food at all times. Plan for menu preparations by adhering to budget, anticipated occupancy while working closely with the counterpart Director of Operations Planning and preparing special occasion menus including holiday brunches and buffets Understands state health codes and follows all company standard operating procedures Ensuring all health and safety standards are upheld by enforcing high sanitation standards Maintain necessary mandated food management and safety certifications Have a passion for helping people and making their Key West experience a memorable one. Ability to lead and motivate teams in accordance with employment and Innkeeper laws of the jurisdiction Ability to communicate effectively with the public and other Team Members Read, write and speak English fluently Knowledge of Key West history, attractions and events is preffered Benefits Davidson Hospitality Group is an award-winning, full-service hospitality management company overseeing hotels, restaurants, dining and entertainment venues across the US. A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners' mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company. In keeping with the company's heritage of delivering value, Davidson is comprised of four highly specialized operating verticals: Davidson Hotels, Pivot, Davidson Resorts and Davidson Restaurant Group. In keeping with the company's heritage of delivering value to its owners and team members, Davidson offers a rich benefit program with a variety of benefits designed to enrich the lives and well-being of our team members and their families. Multiple Tiers of Medical Coverage Dental & Vision Coverage 24/7 Teledoc service Free Maintenance Medications Pet Insurance Hotel Discounts Tuition Reimbursement Paid Time Off (vacation, sick, bereavement, and Holidays). 401K Match Working at Davidson is like nowhere else. It's less of a job, more of a calling. It's part career, part revolution. Because whatever you do here, you play a part in helping redefine the way quality hospitality is delivered to our guests, our clients, our partners, and each other. EOE AA- Minorities/Females/Vet/Disability/Gender Identity/Sexual Orientation Davidson Hospitality is a drug free workplace. Pre-employment drug test and background check required. We participate in E-Verify.

Morrison Healthcare Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary Job Summary: Working as the Traveling Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: + Plans regular and modified menus according to established guidelines + Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality + Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards + Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned + Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed + Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products + Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits + Follows facility, department, and Company safety policies and procedures to include occurrence reporting + Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: + A.S. or equivalent experience + 5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training + Extensive catering experience a plus + High volume, complex foodservice operations experience - highly desirable + Institutional and batch cooking experiences + Hands-on chef experience a must + Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation + Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet + Must be willing to participate in client satisfaction programs/activities + ServSafe certified - highly desirable Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story (************************************** Associates at Morrison Healthcare are offered many fantastic benefits. + Medical + Dental + Vision + Life Insurance/ AD + Disability Insurance + Retirement Plan + Flexible Time Off + Paid Parental Leave + Holiday Time Off (varies by site/state) + Personal Leave + Associate Shopping Program + Health and Wellness Programs + Discount Marketplace + Identity Theft Protection + Pet Insurance + Commuter Benefits + Employee Assistance Program + Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here (****************************************************************************************************** for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1404860 Morrison Healthcare Joshua Ryan Keith [[req_classification]]

Job Details Sebago Watersports - Key West, FL $19.00 Hourly NoneDescription Duties (NOT ALL INCLUSIVE): Prepare and portion ingredients according to established recipes and standards. Maintain a clean and organized workspace, ensuring all tools and equipment are properly stored. Follow food safety guidelines and standards to uphold the highest quality of food preparation. Support the kitchen team by assisting with various tasks, including washing and chopping vegetables, marinating meats, and assembling ingredients. Work efficiently to meet production schedules and ensure timely delivery of prepared items to other kitchen stations. Collaborate with other kitchen staff to coordinate tasks and maintain a smooth workflow. Adhere to all kitchen procedures, including sanitation guidelines, safety protocols, and portion control. Other duties as assigned. Qualifications Minimum Qualifications: High School Diploma or its' equivalent from an accredited institution (Preferred) Previous experience in a kitchen prep role or similar position is a PLUS Knowledge, Skills, and Abilities: Must be able to walk on various types of surfaces including rough terrain, sitting, standing, maintaining balance, on the beach, and in the water, and working alone. Must be able to work various work settings such as exposure to sunlight and outside temperature. Must be able to lift 50lbs. Ability to establish and maintain effective working relationships with all persons contacted during the work. Ability to read, interpret, and apply regulations and safe practices. Ability to operate assigned equipment, read and interpret documents. Ability to speak and write clearly and concisely. Must be able to operate with little or no supervision. Must be willing to work holidays, nights, and weekends. Must have strong interpersonal skills and positive attitude. Team player, positive and enthusiastic attitude.

At Outback Steakhouse, we believe that people want to be part of something they can be proud of, is fun, and values you. Our goal for you as an Outbacker, is to allow your BOLD personality to shine, make it a great place to work, while exceeding concentrated customer service and serious food standards, bringing our Guests an AUSS-SOME experience. Join for the Fun, Stay for the Career! If you are looking for a great place to work, have fun, and make money mate, please apply! Come join the Outback family as a Prep Cook, where you will be passionately preparing, portioning, and cooking food items to Outback's quality specifications. As a Prep Cook you will be committed to safe food handling, cleanliness, safety, and sanitation standards during the shift and preparing food with proper safety equipment, tools and recipe specs. As a Prep Cook, you'll help to provide each customer with an AUSS-SOME dining experience in the restaurant, through your passion and commitment to prepare Outback food at its best. Have no worries, just fun! The Prep Cook is also responsible for: • Following established food safety guidelines, recipes, standards and procedures • Maintaining a clean and food-safe environment • Passionately prepare, portion, and/or cook food items to quality specifications • Assessing ingredients and items for freshness and quality, rotating product appropriately Perks & Benefits that we offer at Outback Steakhouse: • We support your BOLD career dreams. #BloomWithUs. • PTO (when eligible) to take the time for you! • Closed Thanksgiving and Christmas Day to spend time with family and friends. • Health & Wellness benefits (when eligible) - Medical - Prescription - Dental - Vision - Company paid Life Insurance - Health Rewards • Meal comp benefits. • Anniversary Program. • Rx for pet's prescription savings program. • Employee discounts with Perks at Work! • Rewards and recognition programs (we appreciate all that you do). Bloomin' Brands, Inc. is an equal opportunity employer. M/F/D/V are encouraged to apply.

DUTIES & FUNCTIONS (See physical requirements section for more information) Assist the Executive Chef with the supervision and coordination of culinary activities and employees; hire, train, develop, assess and empower staff to achieve the department's goals. Assist with the forecasting, implementing, monitoring, controlling and reporting on the various outlet budgets and their components (labor costs, food costs, beverage costs, supplies, equipment, etc.) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service. Assist in the creation of culinary staff schedules to ensure that demand is met and that kitchen is operating efficiently. Assist in the planning and directing of food preparation and visually inspect all food sent from the kitchen to ensure quality and timeliness. Assist in the creation and implementation of menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Executive Chef and Director of Food and Beverage. Partner with the Executive Chef in the selection and development of recipes to ensure consistent quality. Establish presentation technique and quality standards for the kitchen. Estimate food consumption and demand and order supplies, food, and ingredients accordingly. Monitor, control and manage kitchen costs and expenses according to the budget. Ensure knowledge of menu and all food products. Ensure proper equipment operation/maintenance. Manage loss prevention and security of inventory and food items. Cook selected items or for select occasions as needed. Oversee special catering events and offer culinary instruction and/or demonstrate culinary techniques. Assist catering sales on all special menus and price structures. General Requirements: MUST BE WITHIN DRIVING DISTANCE OF KEY WEST/LOCAL CANDIDATE! We do NOT have any employee housing!! Ability to attend to guests, associates and management in an attentive, friendly, courteous and service oriented manner which requires strong customer service as well as written and oral communication skills. Must be able to speak, read, write and communicate in English to adequately perform the duties of the job. Extensive knowledge of Food and Beverage service standards. Strong leadership skills to rally and motivate kitchen staff. Outstanding organizational and time management skills. Must be detail-oriented in reviewing final food products and general management of the kitchen. Ability to multitask, prioritize and delegate daily workload. Must be energetic and able to work in a fast-paced environment. Must be able to show initiative, including anticipating guest or operational needs. Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform/attire and nametag. Comply with company, hotel and brand standards and regulations to encourage safe and efficient hotel operations. High School diploma/GED or equivalent education/experience required. A degree in Culinary Management or Hospitality Management preferred 3+ years of culinary experience in a full-service hotel environment. Food Handler/Safe Serv certification is required. Applicable state certifications and brand training as required. Proficient computer skills including but not limited to Microsoft Word, PowerPoint, Excel and Outlook and other required systems. Full-time employees are eligible for company benefits including PTO, medical, vision, and dental insurance, and 401K with employer match.

Primary Responsibility Supervise all aspects of food preparation and production for restaurants and related conference/banquet facilities. Provides coaching and development to all culinary team; works closely with line team and service team while maintaining management relationship. Essential Job Functions * Provide superior service to our guests (internal and external) at all times. * Plan, and coordinate the daily operations of determined kitchen facilities. * Exercise supervisory authority, directly and indirectly, over 5 to 10 cooks and other kitchen staff. Plan and conduct training programs and staff meetings. Plan staffing needs and work schedules in order to meet department goals. * Monitor all kitchen operations on a regular basis. * Assist in planning and administering the kitchen operating budgets. * Plan menus for all regular and special meals. Research, develop, modify, and test recipes. * Deal regularly with outside vendors of food, supplies and equipment. * Supervise food, supply and equipment ordering and inventory control. * Oversee or directly supervise all food preparation and production activities when serving as on-site chef. Prepare a wide variety of complex dishes. * Ensure compliance with established health and safety procedures and codes. * Supervise the proper operation and maintenance of all kitchen equipment. * Supervise and assist in planning appropriate quality and production control systems/activities. * Prepare various administrative/operations reports and records, such as timesheets, inventory and production cost reports, and the like. * Confer regularly with immediate supervisor and other company personnel to plan, coordinate and evaluate activities/services, exchange information, resolve issues. * Adhere to all standards and policies established by management team * Works in a financially responsible manner, works within bounds of food and labor budget * Work the line along side the cooks. * Might be required to clean the hall and do dishes.

Salary $17.50 Hourly Job Type Part Time Temporary Job Number 00982 Division Academic Affairs Department Arts and Hospitality Opening Date 09/27/2023 * Description * Benefits Description The Sous Chef is responsible for keeping the equipment in the culinary arts department in safe working condition, maintaining cleanliness in the lab, and manages entry level instruction in the culinary department. This position works closely with the faculty and reports to the Dean, Arts and Hospitality or designee. Examples of Duties 1. Organizes, maintains, and inventories equipment in the culinary lab. 2. Assists the culinary faculty prepare for class such as turning on equipment and other assigned duties. 3. Assists in maintaining clean, efficient, and safe laboratory operations. 4. Ensures proper labeling and storage of food. 5. Identifies equipment in need of repair and initiates work orders. 6. Operates equipment to support instructional programs and trains students how to properly utilize equipment. 7. Logs incident/accident reports as necessary; serves as a role-model and mentor. 8. Participates in culinary arts field experiences, as necessary. 9. Supervises practical application exercises, as appropriate. 10. Procures supplies according to College procedure as requested by the supervisor or faculty. 11. Other related duties as assigned. 12. Assist in College recruitment and retention efforts, as appropriate. (These essential job functions are not to be construed as a complete statement of all duties performed. Employees will be required to perform other job-related marginal duties as required.) Qualifications Knowledge, Skills, and Abilities: * Understanding of, and commitment to, Equal Access/Equal Opportunity. * Ability to communicate effectively, both verbally and in writing. * Knowledge of College mission, policies, procedures, and services. * Proficient in the use of technology. Education and Qualifications: * Currently enrolled in the culinary arts program, preferred. * High school diploma or equivalent required. * Successful completion of 24 credits with an FSS or FOS prefix, or equivalent, preferred. * Completion of FSS2201 with a grade of C or higher. (A comparable amount of training, education or experience may be substituted for the above minimum qualifications.) Licenses, Certifications or Registrations: * SERV Safe certification, required. Physical Skills: * Moderate (up to 50 lbs.) lifting and carrying. Environmental Conditions: * Works inside and outside with chemicals, food, and moving equipment. (Reasonable accommodations will be made for qualified individuals with a disability.) Supplemental Information Please submit all materials online. Contact the Office of Talent Acquisition, Development, and Accountability at ********** or ************** if you need assistance. Employment Consideration Requirement: Completed CFK application, cover letter, resume, and post-secondary transcripts as applicable (unofficial and/or copies are acceptable, but must provide official transcripts within 30 days of employment). Please Note: Transcripts from non-U.S. colleges and universities will require a U.S. academic equivalency evaluation from a credential evaluation service recognized by the U.S. Department of Education. Please visit ********************** or ********************** for more information. E-Verify Notice of Participation: This employer participates in E-Verify. If you accept an offer of employment, this employer will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S. For more information, please visit E-Verify. Notice of Non-Discrimination: The College of the Florida Keys does not discriminate on the basis of race, color, national origin, ethnicity, age, sex (including sexual orientation and gender identity), marital status, military status, protected veteran status, genetic information, religion, pregnancy, or disability in its programs, activities, or employment practices. The following persons have been designated to handle inquiries and grievances regarding the non-discrimination policies: * Civil Rights Compliance Officer: Candice Patty, Manager, Office of Talent Acquisition, Development and Accountability, ************** or ********************* * Title IX Coordinator: Jessica Losardo, Director, Advancement, ************** or *********************** * Disability Services: Nicole Gerrard, Executive Director, Student Success Services, ************** or ********************** Mailing Address: The College of the Florida Keys, 5901 College Road, Key West, FL 33040 State Complaint Process: Federal regulations and State laws require that public colleges in The Florida College System have processes for students, employees, and applicants to file complaints against any respective college. In almost every situation, the college's process for resolving complaints must be followed first. Before contacting the State Division of Florida Colleges, please read CFK's policies and procedures for filing complaints. For more information on filing a complaint with the State Division of Florida Colleges, please visit FCS Concerns and Complaints Process. Adjunct Instructors are eligible to receive the CFK Employee Scholarship; may participate in the College's 403(b) plan; and are eligible to join the Association of Florida Colleges.

Morrison Healthcare Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary Job Summary: Working as the Traveling Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: * Plans regular and modified menus according to established guidelines * Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality * Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards * Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned * Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed * Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products * Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits * Follows facility, department, and Company safety policies and procedures to include occurrence reporting * Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: * A.S. or equivalent experience * 5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training * Extensive catering experience a plus * High volume, complex foodservice operations experience - highly desirable * Institutional and batch cooking experiences * Hands-on chef experience a must * Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation * Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet * Must be willing to participate in client satisfaction programs/activities * ServSafe certified - highly desirable Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare are offered many fantastic benefits. * Medical * Dental * Vision * Life Insurance/ AD * Disability Insurance * Retirement Plan * Flexible Time Off * Paid Parental Leave * Holiday Time Off (varies by site/state) * Personal Leave * Associate Shopping Program * Health and Wellness Programs * Discount Marketplace * Identity Theft Protection * Pet Insurance * Commuter Benefits * Employee Assistance Program * Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1404860 Morrison Healthcare Joshua Ryan Keith [[req_classification]]

The Executive Sous Chef is responsible for assisting in coordinating, supervising and directing all aspects of the hotel's food production, while maintaining profitable F&B operations and high-quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The Executive Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. Work with other F&B managers and keep them informed of F&B issues as they arise. Coordinate and monitor all phases of Loss Prevention in kitchen areas. Prepare and submit required reports in a timely manner. Monitor quality of all food products and presentation. Assist in preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans. Oversee all aspects of the daily operation of the kitchen and food production areas. Ensure compliance with SOP's in all outlets. Conduct staff performance reviews in accordance with Highgate Hotel standards. Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards. Know and enforce all local health department sanitation laws. Work with the Executive Chef and the Director of F&B to create and implement menus. Design and implement employee cafeteria rotating menu and oversee cafeteria operations. Assist in coordinating, supervising and directing the Stewarding Department. Assist in computing daily food cost. Assist in proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc. Assess food portion size, visual appeal, taste and temperature of items served. Assist in the direction and training of all chefs to ensure adequate operation in all outlets. Assist in creating menus for prospective clients. Review and approve weekly payroll. Check food purchases for proper ordering, quality and price structure. Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report. Communicate to Engineering any physical maintenance problems. Assist catering sales on all special menus and price structures. Requirements Bachelor's degree in culinary management. Strong organizational, analytical, verbal, and written communication skills. Supervisory experience required. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Benefits TN Visa provided 15% bonus Housing options available, including single or double occupancy. $850/month for double and $1,750-$1,950/month for single, covering all utilities and WIFI. Vacation and PTO after 1 year 401(K) Company Match after 6 months Insurance Plans Flight from home city to USA

Hawks Cay Resort, the premier destination in Duck Key, Florida, is seeking a passionate and experienced Sous Chef to join our dynamic culinary team. As we unveil an enhanced resort experience in January 2025, we are committed to delivering world-class hospitality through exceptional cuisine. The Sous Chef plays a crucial role in overseeing kitchen operations, ensuring high-quality food preparation, and supporting the Executive Chef in managing staff and maintaining culinary excellence. Key Responsibilities: Assist the Executive Chef in overseeing daily kitchen operations and food preparation. Ensure all dishes are prepared to the highest standards of quality, presentation, and taste. Supervise and mentor kitchen staff, providing training and guidance as needed. Monitor inventory levels and assist in ordering supplies to maintain efficient operations. Maintain cleanliness and organization of kitchen workstations in compliance with health and safety regulations. Collaborate with the culinary team to develop new menu items and seasonal specials. Ensure consistency in food production while managing portion control and waste reduction. Uphold Hawks Cay Resort's service standards and commitment to guest satisfaction. Assist in scheduling, payroll management, and other administrative duties as assigned by the Executive Chef. Qualifications: Previous experience as a Sous Chef or in a similar leadership role in a high-volume kitchen. Strong culinary skills with a deep understanding of various cooking techniques and cuisines. Ability to lead and motivate a team in a fast-paced environment. Excellent organizational and time management skills. Strong knowledge of food safety and sanitation regulations. Ability to work flexible hours, including weekends and holidays, as needed. Culinary degree or equivalent experience preferred. Why Join Hawks Cay Resort? Be part of an iconic luxury resort in the Florida Keys. Work in a supportive and team-oriented environment. Opportunities for career growth and development. Employee discounts and resort perks. If you are a passionate culinary professional eager to contribute to an exceptional dining experience, we invite you to apply and become part of the Hawks Cay Resort team!

DUTIES & FUNCTIONS (See physical requirements section for more information) * Assist the Executive Chef with the supervision and coordination of culinary activities and employees; hire, train, develop, assess and empower staff to achieve the department's goals. * Assist with the forecasting, implementing, monitoring, controlling and reporting on the various outlet budgets and their components (labor costs, food costs, beverage costs, supplies, equipment, etc.) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service. * Assist in the creation of culinary staff schedules to ensure that demand is met and that kitchen is operating efficiently. * Assist in the planning and directing of food preparation and visually inspect all food sent from the kitchen to ensure quality and timeliness. * Assist in the creation and implementation of menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Executive Chef and Director of Food and Beverage. * Partner with the Executive Chef in the selection and development of recipes to ensure consistent quality. * Establish presentation technique and quality standards for the kitchen. * Estimate food consumption and demand and order supplies, food, and ingredients accordingly. * Monitor, control and manage kitchen costs and expenses according to the budget. * Ensure knowledge of menu and all food products. * Ensure proper equipment operation/maintenance. * Manage loss prevention and security of inventory and food items. * Cook selected items or for select occasions as needed. * Oversee special catering events and offer culinary instruction and/or demonstrate culinary techniques. * Assist catering sales on all special menus and price structures. General Requirements: * MUST BE WITHIN DRIVING DISTANCE OF KEY WEST/LOCAL CANDIDATE! We do NOT have any employee housing!! * Ability to attend to guests, associates and management in an attentive, friendly, courteous and service oriented manner which requires strong customer service as well as written and oral communication skills. * Must be able to speak, read, write and communicate in English to adequately perform the duties of the job. * Extensive knowledge of Food and Beverage service standards. * Strong leadership skills to rally and motivate kitchen staff. * Outstanding organizational and time management skills. * Must be detail-oriented in reviewing final food products and general management of the kitchen. * Ability to multitask, prioritize and delegate daily workload. * Must be energetic and able to work in a fast-paced environment. * Must be able to show initiative, including anticipating guest or operational needs. * Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform/attire and nametag. * Comply with company, hotel and brand standards and regulations to encourage safe and efficient hotel operations. * High School diploma/GED or equivalent education/experience required. * A degree in Culinary Management or Hospitality Management preferred * 3+ years of culinary experience in a full-service hotel environment. * Food Handler/Safe Serv certification is required. * Applicable state certifications and brand training as required. * Proficient computer skills including but not limited to Microsoft Word, PowerPoint, Excel and Outlook and other required systems. Full-time employees are eligible for company benefits including PTO, medical, vision, and dental insurance, and 401K with employer match.

Primary Responsibility Supervise all aspects of food preparation and production for restaurants and related conference and banquet facilities. Provides coaching and development to all kitchen staff. Essential Job Functions Provide superior service to our customers (internal and external) at all times. Plan, and coordinate the daily operations of all assigned restaurant and banquet kitchen facilities. Exercise supervisory authority, directly and indirectly, over 10 to 15 cooks and other kitchen staff. Plan and conduct training programs and staff meetings. Plan staffing needs and work schedules in order to meet department goals. Monitor all kitchen operations on a regular basis. Assist in planning and administering the kitchen operating budgets. Plan menus for all regular and special meals. Research, develop, modify, and test recipes. Deal regularly with outside vendors of food, supplies and equipment. Supervise food, supply and equipment ordering and inventory control. Oversee or directly supervise all food preparation and production activities when serving as on-site chef. Prepare a wide variety of complex dishes. Ensure compliance with established health and safety procedures and codes. Supervise the proper operation and maintenance of all kitchen equipment. Supervise and assist in planning appropriate quality and production control systems/activities. Prepare various administrative/operations reports and records, such as timesheets, inventory and production cost reports, and the like. Confer regularly with immediate supervisor and other company personnel to plan, coordinate and evaluate activities/services, exchange information, resolve issues. Adhere to all standards and policies established by hotel management team